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Ribs Cooked On Pellet Smoker

Myron Mixon Ribs with Award Winning Marinade and Dry Rub

Baby back ribs are marinated for four hours, seasoned with a dry rub and smoked with peach wood to tender perfection!
Prep Time 5 hrs
Cook Time 4 hrs
Total Time 9 hrs
Course Main Course
Cuisine American
Calories 375 kcal


  • 2 slabs St Louis Style Spare Ribs
  • 1 liter ginger ale For the marinade
  • 1 quart orange juice For the marinade
  • 1 cup soy sauce For the marinade
  • 1/2 cup salt For the marinade
  • 2 oz dry Ranch dressing mix For the marinade
  • 1 cup light brown sugar Dry Rub
  • 2 tbsp chili powder Dry Rub
  • 2 tbsp dry mustard Dry Rub
  • 2 tbsp onion powder Dry Rub
  • 2 tbsp garlic powder Dry Rub
  • 2 tbsp cayenne pepper Dry Rub
  • 2 tbsp kosher salt Dry Rub
  • 2 tbsp black pepper Dry Rub


  • Remove the membrane from the back of the ribs.
  • Combine the marinade ingredients.
  • Marinate the ribs for four hours in the refrigerator.
  • Remove the ribs from the marinade and pat dry.
  • Combine the dry rub ingredients.
  • Season both sides of the ribs liberally with the dry rub and let sit for 30 minutes.
  • Place the ribs in foil pans and smoke at 275F with peach wood.
  • After 30 minutes spray the ribs with the rib spritz and repeat every 15 minutes for two hours.
  • Add 1 cup of apple juice to each foil pan and tightly seal with aluminum foil.
  • Continue cooking for 1 hour.
  • Remove the foil lid, discard the pan juices and paint both sides of the ribs with Hog Glaze.
  • Return the ribs to the smoker and cook another 30 minutes until the glaze is set and the ribs are probe tender.


Rib Spritz Recipe
  • 3 cups apple juice
  • 2 cups white wine vinegar
  • 2 tablespoons liquid imitation butter
Hog Glaze Recipe (Two Parts)
Part 1: Vinegar Sauce
  • 2 cups cider vinegar
  • 1 cup ketchup
  • 1/2 cup hot sauce
  • 2 tablespoons salt
  • 2 tablespoons coarsely ground black pepper
  • 1 tablespoon red pepper flakes
  • 1/2 cup sugar
Part 2: [Finished Hog Glaze]
  • 2 Cups Vinegar Sauce
  • 2 18 ounce jars of apple jelly¬†
  • 2 cups of light corn syrup
Keyword Myron Mixon Ribs